Eggplant and Goat's Cheese "Lasagna" with Ligurian Olives, Basil and Red Peppers

One of the many dishes which Patrizia Simone puts on to her Antipasto platter at Simone's, Bright. Serves 6

Eggplant and Goat's Cheese "Lasagna"

Ingredients

4 large eggplants
salt
1 litre of frying oil
40 leaves of basil
100 ml of olive oil
salt and pepper
100 grams (large triangle) of Milawa Chèvre
Ligurian olives (small black variety) for garnish

Method

Cut the eggplant into 1 cm thick slices, sprinkle them with salt and leave for an hour in a colander. Wash and dry them, then fry them in the oil.

Blend the basil, olive oil and salt and pepper into a salsa.

Red pepper sauce

Ingredients

2 red peppers, cut into chunks
1 onion sliced
50 m1 vegetable stock

Method

Sauté the onions with a few drops of oil, add the peppers then the vegetable stock and cook for 20 minutes. Blend the peppers then put them through a fine sieve. Add salt and pepper if needed.

Line a rectangular terrine with glad wrap, then put in layers of eggplant, red pepper sauce, a slice of Milawa Chèvre and basil salsa until the container is full. Reserve some sauce for garnish. Wrap the glad wrap tightly over the terrine, place a weight on top and let it rest in the refrigerator for a day.

To serve the terrine, cut a thick slice, lay it in the middle of a plate, then circle it with the remaining sauce and Ligurian olives.